Peruvian Shrimp-and-Corn Chowder

Ingredients

• Dash Tabasco sauce
• 1 cup frozen peas (optional)
• 1 onion, chopped
• 2 quarts water
• ¼ teaspoon cayenne
• 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 4 ears of corn, halved
• + 8 more ingredients
• • 1 pound unpeeled medium shrimp
  • 3 teaspoons salt
  • 3 tablespoons cooking oil
  • ¼ teaspoon ground cumin
  • 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
  • ½ teaspoon paprika
  • ½ small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
  • 1 cup heavy cream

1. In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside. 2. Add the onion, caye...

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